If you’ve been seeing those viral dot cakes all over TikTok and wishing you could try one without booking a flight to New York, this recipe is for you! I’ve been slightly obsessed with them lately, so I set out to make a version that still has that soft, moist cake, rich vanilla frosting, and crunchy sprinkle coating, but with macros that better fit my goals!
I went through quite a few test batches trying to make this as macro-friendly as possible. I experimented with things like Greek yoghurt in the frosting and other lower-calorie swaps, but every time I did, the flavour just wasn’t worth the trade-off. Sometimes a recipe needs a little indulgence to actually satisfy the craving, and I think this version strikes the perfect balance.
The cake itself is incredibly soft and moist thanks to the vanilla milk mixture soak, while the frosting is rich, creamy, and packed with vanilla flavour. Add the crunch from the sprinkles and it honestly tastes like something you’d pick up from a bakery rather than something that’s been tweaked to be lower calorie and higher protein.
Dot Cakes
Equipment
- 1 x 8-inch cake tin
Ingredients
Vanilla Cake Ingredients
- 2 eggs
- 40 grams sweetener (I use Stevia)
- 1 tsp vanilla extract
- 55 grams plain flour
- 7 grams corn starch
- 1 tsp baking powder
Milk Mixture Ingredients
- 55 grams light milk
- 10 grams sweetener
- ½ tsp vanilla bean paste
Frosting Ingredients
- 160 grams light cream cheese
- 25 grams sweetener
- 1 tsp vanilla bean paste
- 35 grams sprinkes (can use sugar free)
Instructions
Making the Vanilla Cake
- Preheat your oven to 180°C.
- In a large bowl, add the eggs, sweetener, and vanilla extract. Beat for 5 minutes, or until the mixture becomes pale yellow, thick, and fluffy.
- In a separate bowl, whisk together the flour, corn starch, and baking powder.
- Sift half of the flour mixture into the beaten eggs and gently fold until mostly combined. Be sure to scrape all the way to the bottom of the bowl, as flour can settle there.
- Sift in the remaining flour mixture and continue folding gently until no dry streaks remain.
- Pour the batter into a non-stick cake tin and bake for 22 minutes, or until the cake is lightly golden and springs back when touched.
Making the Frosting
- While the cake bakes, prepare the frosting. Add the sweetener and vanilla bean paste to the light cream cheese and whisk until smooth and combined. Chill until use.
Assembling the Cake
- Once out of the oven, allow the cake to cool for 30 minutes. Once cooled, use a fork to poke holes all over the surface.
- Then make your milk mixture by whisking together the light milk, sweetener, and vanilla bean paste until the sweetener has dissolved.
- Evenly spoon the milk mixture over the cake, allowing it to soak into the holes. Transfer to the fridge and chill for 30 minutes.
- Using a ramekin or round cutter, cut out four cake rounds from the cake to create two dot cakes.
- To assemble, place one cake round on a plate and spread over some frosting. Top with a second cake round and add another layer of frosting.
- Gently press the frosted edges into your sprinkles until coated. Enjoy!